Raspberry Chocolate Pomegranate Tart

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• Step 1

  For the crust, in a food processor, process the almonds, walnuts, cacao nibs and chocolate chips until finely ground. Add the dates, vanilla, salt, maple syrup, and cacao butter; process until a sticky-to-touch dough forms. Press dough firmly into the bottom of a lightly greased 9-inch (2.5 L) springform pan. You should end up with a ∏-inch (1 cm) thick crust. Save leftovers for up to one week in the fridge.

• Step 2

  For the ganache layer, in the cleaned food processor, combine the avocados, cacao powder, cashew or almond butter, ∏ cup maple syrup, vanilla, and salt. Process until smooth. Add
  the melted cacao butter or coconut oil while food processor
  is spinning. Blend until creamy and velvety. Taste and add the remainder of the maple syrup if you prefer the ganache sweeter. Scoop out this mixture and spread over the crust. Smooth out the top and refrigerate for about 30 minutes or until firm.

• Step 3

  For the filling, in a medium saucepan bring all of the ingredients to a boil on medium to high heat. Make sure to keep stirring until the raspberries are dissolved. Strain the mixture over a bowl and discard the raspberry seeds. Set aside to cool. When the filling has cooled down, pour it over the chocolate ganache layer and smooth out the top. Cover and place in the freezer for 30 minutes to set.

• Step 4

  To garnish, remove sides of pan. Drizzle the two kinds
  of melted chocolate over the tat in a zigzag pattern from one side to the other and allow the chocolate to drip down the sides of the cake. Spoon the pomegranate seeds and the cacao nibs onto the middle of the tart. Arrange the raspberries upside down around the edge of the tart.

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